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Blue Cheese vs Brie Cheese
Blue Cheese
Brie Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Brie Cheese, including:
- "What is the difference between Blue Cheese and Brie Cheese?"
- "Is Blue Cheese and Brie Cheese the same?"
- "How does Blue Cheese compare to Brie Cheese cheese?"
- "How does the taste of Blue Cheese compare to Brie Cheese?"
- "Is Blue Cheese or Brie Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Brie Cheese Overview
Brie is a soft cheese named after the French region from which it originated. It’s famous for its creamy interior and edible white rind. Brie has a rich, buttery flavor with hints of mushrooms and almonds. It’s often served at room temperature on cheese platters or used in cooking for its ability to add depth and creaminess to recipes.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Brie Cheese originated from France.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Brie Cheese is made with cow milk that is typically raw or pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Brie's texture can be described as "soft".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Brie Cheese has a nutty, mushroom taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Brie Cheese has a color of white .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Brie Cheese's rind is described as bloomy , with animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Brie is ranked #6 out of 996 types based on community views.
Pairing Comparison
| Blue | Brie | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Apples, Apricot, Asian Pear, Asti Spumante, Beaujolais, Belgian Blonde, Bresaola, Cabernet Franc, California Viogniers, Cava, Champagne, Crackers, Dried Cranberries, Dried Fruit, Fig Jam, Fruit Compote, Gamay, Ginger, Grapes, Hard Cider, Honey, Honeycomb, Kombucha, Mangoes, Merlot, Mushrooms, Pear, Pecans, Pistachios, Port, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Turkey, Viognier, White Burgundy |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Almonds, Bordeaux, Burgundy Red, Dijon Mustard, Dried Figs, German Riesling, Green Apple, Green Tea, GrĂĽner Veltliner, Ham, Kiwi, Muscat, Prosciutto, Pumpkin, Roasted Vegetables, Salmon, Scotch, Sweet Potato |
For more details, check the full pairing guides on the Blue and Brie pages.
Side-by-Side Comparison Table
| Blue Cheese | Brie Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Brie |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw, Pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Bloomy |
| Texture | Crumbly, Creamy, Semi-Soft | Soft |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty, Mushroom |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft consistency, Brie might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Brie offers a nutty, mushroom profile, ideal for different meals.
